Development of bread with NaCl reduction and calcium fortification: study of its quality characteristics

M. N. BASSETT ; T. PÉREZ-PALACIOS; I. CIPRIANO; P. CARDOSO; I. FERREIRA; N. SAMMÁN; O. PINHO

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2012

0023-6438

Abstract The impact of salt reduction and replacement by two organic calcium supplements, on dough and bread characteristics is addressed in this study. Three recipes of experimental white bread were formulated with different proportions of sodium and calcium salts (20:80; 30:70; 50:50), all dough?s had 1.8 g of total salts added per 100 g flour weigh basis. Calcium supplement was a mixture of CaCl2 and CaCO3 (50:50). Comparison was performed against control white bread containing 1.8 g of NaCl per 100 g flour weigh basis. Alveograph and farinograph results indicated that addition of calcium decreased dough extensibility, stretchability and stability time, although in general the three experimental recipes presented strong flour characteristics. Concerning bread evaluation, texture parameters indicate that calcium salts increased hardness of upper crust and decreased hardness of lower crust and an increase of calcium salts promoted lighter crumb and crust colour. Descriptive analysis performed by a trained panel indicates that sixteen out of the twenty-five sensory traits showed significant differences between control and experimental recipes. Principal Component Analysis using as variables texture, colour and sensory traits that presented significant differences indicate that breads produced with 50% NaCl substitution by calcium salts were comparable to the control in terms of baking quality, texture and sensory attributes.